Roasted Sweet Potato Salad With Warm Chutney Dressi

Name: Roasted Sweet Potato Salad With Warm Chutney Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces; 5 tablespoons olive oil; 1 tablespoon finely chopped fresh rosemary; 1 teaspoon salt, plus more as needed; 1 teaspoon freshly ground black pepper, plus more as needed; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1 cup raw green pumpkin seeds (also known as pepitas); 1 cup dried cranberries; 1 cup chopped scallions (green and white); 1 cup julienned roasted red pepper; Dressing:; 6 tablespoons balsamic vinegar; 1/3 cup mango chutney; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 garlic cloves, minced; 1/4 cup olive oil

Servings: persons

Salad:
4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
Dressing:
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

1
Make the Salad: Preheat oven to 425 degrees F.
2
In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
3
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
4
Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
5
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Salad:, 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces, 5 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary, and more.

Yes, Roasted Sweet Potato Salad With Warm Chutney Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Sweet Potato Salad With Warm Chutney Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions